Lamb, composite of trimmed retail cuts, separable fat, trimmed to 1/4" fat, choice, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is the pure, trimmed separable fat from choice-grade lamb, a pristine white, waxy block that renders into a clear, golden liquid with a rich, savory, and distinctly lamb-like aroma. It's almost entirely fat, providing a dense, smooth mouthfeel and serving as a traditional cooking medium for high-heat searing and confit. Nutritionally, it's a concentrated source of energy and fat-soluble vitamins, with virtually no protein or carbohydrates.
Calorie split: 4% protein · 0% carbs · 96% fat
↓ Full nutrition💚 Why it's loved
People love it for its unparalleled ability to impart a deep, savory, and authentic lamb flavor to roasted vegetables, potatoes, and meats. It's a cherished ingredient in traditional cuisines for creating crispy textures and rich, unctuous gravies.
⚠️ Watch-outs & how to enjoy it better
Its extremely high saturated fat content makes it unsuitable for regular consumption by those managing heart health or cholesterol. To counteract, use it sparingly as a flavoring agent rather than a primary fat, and balance meals with fiber-rich vegetables and lean proteins.
Key benefits
- High smoke point ideal for searing and frying
- Source of fat-soluble vitamins like A, D, E, and K
- Traditional confit and preservation medium
- Adds authentic, rich flavor to dishes
- Provides dense caloric energy
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Lamb tallow was historically used as a base for early soaps and even as a lubricant for fine machinery.
Full nutrition (USDA data · scales with serving)
| Water | 22.5 g |
| Energy | 665 kcal |
| Energy | 2782 kj |
| Protein | 6.7 g |
| Total lipid (fat) | 70.6 g |
| Ash | 0.36 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 0.98 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 73.0 mg |
| Potassium, K | 82.0 mg |
| Sodium, Na | 31.0 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 8.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.16 mg |
| Niacin | 6.4 mg |
| Pantothenic acid | 0.58 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Vitamin B-12 | 1.7 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.22 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 32.2 g |
| SFA 10:0 | 0.20 g |
| SFA 12:0 | 0.34 g |
| SFA 14:0 | 3.1 g |
| SFA 16:0 | 16.0 g |
| SFA 18:0 | 10.1 g |
| Fatty acids, total monounsaturated | 29.1 g |
| MUFA 16:1 | 2.0 g |
| MUFA 18:1 | 26.1 g |
| Fatty acids, total polyunsaturated | 5.3 g |
| PUFA 18:2 | 3.9 g |
| PUFA 18:3 | 1.3 g |
| PUFA 20:4 | 0.12 g |
| Cholesterol | 90.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.08 g |
| Threonine | 0.28 g |
| Isoleucine | 0.32 g |
| Leucine | 0.52 g |
| Lysine | 0.59 g |
| Methionine | 0.17 g |
| Cystine | 0.08 g |
| Phenylalanine | 0.27 g |
| Tyrosine | 0.22 g |
| Valine | 0.36 g |
| Arginine | 0.40 g |
| Histidine | 0.21 g |
| Alanine | 0.40 g |
| Aspartic acid | 0.58 g |
| Glutamic acid | 0.96 g |
| Glycine | 0.33 g |
| Proline | 0.28 g |
| Serine | 0.25 g |
FAQ
How do I render lamb fat?
Chop the raw fat into small pieces, place in a heavy pot over very low heat, and cook slowly until the liquid fat is clear and the solids are golden and crispy (cracklings). Strain through a fine mesh.
What is the smoke point of lamb fat?
Rendered lamb tallow has a smoke point of approximately 250°C (482°F), making it suitable for high-heat cooking methods like searing and roasting.
Can I substitute lamb fat for butter or oil?
Yes, in many savory recipes, especially for roasting root vegetables or searing meats, but be aware it will impart a distinct lamb flavor and is solid at room temperature.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 6.65 kcal/g · 4% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.38 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.